If your family eat lots of Mexican, add this to your rotation, because it’s a lovely change from tacos, quesadillas and burritos. This green-hued stew is hearty and flavorful, but doesn’t feel heavy. All the prep this dish requires is chopping a couple poblanos and some cilantro and dumping a few other ingredients into your slow-cooker. Then you leave it for 7 hours and return to find a delightfully southwestern-style pottage to dish up and top with sour cream, shredded lettuce, avocado and cilantro… that sentence is in danger of reaching the maximum number of delicious ingredients in a single sentence. If you haven’t had hominy before, give it a try. Hominy is dried corn that has been soaked, which is why it looks like a strange, large version of a corn kernel.
Tips: You can find canned hominy near the canned beans or Mexican foods. We suggest breaking up the pork a little before serving.
Have your kids help you tear the tortillas into pieces and top each serving with sour cream, lettuce, avocado and cilantro. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:
- Hominy has lots of fiber, which helps to keep the sugar levels in your blood healthy.
- Salsa verde is usually made with tomatillos, which have tons of vitamin C, helping your skin look youthful.
- Avocados provide your body with B vitamins, which helps it to fight off infections.
Since hominy is known to have been used by Native Americans for centuries, let’s learn a few things about Native American history:
- Native Americans were deeply religious and had many rituals and traditions. Many believed in a sun god and a rain god.
- Dreams had great symbolism to Native Americans, and they believed that the gods were trying to teach them something via those dreams.
- Some Native Americans built houses out of ice.
From: Slow-Cooker Pork and Hominy Stew
- 1½ pounds boneless pork shoulder, cut into 1-inch pieces
- 2 15 -ounce cans hominy, drained and rinsed
- 2 cups chicken STOCK
- 1 16 -ounce jar salsa verde
- 2 poblano chile peppers, seeded and chopped
- ½ bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
- 10 6 -inch corn tortillas
- ¼ cup sour cream
- 1 romaine lettuce heart, shredded
- 1 avocado, diced
- Toss the pork and hominy with the chicken stock, salsa verde, poblanos, cilantro and ½ teaspoon salt in a 6-quart slow cooker.
- Tear 2 of the tortillas into small pieces; add to the slow cooker and toss.
- Cover and cook on low, 7 hours.
- Break up the pork a little.
- Warm the remaining 8 tortillas as the label directs.
- Top each serving of stew with sour cream, lettuce, avocado and more cilantro.
- Serve with the warm tortillas.
Leave a Reply